you will need
- 2 cups icing sugar
- 2 cups caster sugar or regular sugar
- 2/3 cup corn syrup
- 2/3 cup water
- 1 teaspoon raspberry or fruit flavouring
- 10 edible flowers*
- 10 lollipop sticks
- Baking/cooking thermometer
HOW TO MAKE IT
Pour the cups of icing sugar into a saucepan with half the water and heat gently. Then form moulds for the lollipops with the icing sugar mixture. To do this, lay the mixture flat and cut out shapes with the bottom of a glass or other round object with a flat bottom.
Meanwhile, put the sugar, syrup and half the water in another pan and attach the thermometer. Bring the mixture to the boil over high heat - without stirring - until it reaches 150 degrees. Remove the pan from the heat and add the raspberry flavouring. When the mixture has stopped bubbling, pour it into the icing sugar figures.
Now very carefully place the flower in the middle and then press the lollipop stick into the candy. Pour some more of the warm candy over the flower, so that the back of the lollipop is covered and closed tight. Allow the lollipop to harden. Rinse any excess sugar from the lollipop with a very thin stream of warm water, so that the lollipop is clear and the flower visible.
Need more inspiration for a floral lunch? Discover our vegan biscuits with a floral pattern and our focaccia with flowers and herbs. Are you already following us on social media? You can find us on Facebook, Instagram and Pinterest.
*Only use edible flowers from specialised suppliers that have been grown for consumption.